Crispy Waffle-Iron Hashbrown Benedict with Chipotle Hollandaise Tips, FAQ & printable recipe

Tips for success

To keep your waffles crispy while you prepare the remaining elements, place them on a wire rack set over a baking sheet in a low-temperature oven, around 200°F (95°C). This allows air to circulate around the entire waffle, preventing the bottom from becoming soft due to trapped steam. Never stack the waffles, as the weight and heat will quickly soften the crispy exterior you worked so hard to achieve.

If you prefer an even smokier flavor, consider adding a tiny pinch of chipotle powder directly into the potato mixture along with the smoked paprika. This adds a subtle, lingering heat that complements the hollandaise.

When poaching the eggs, use the freshest eggs possible, as the whites will hold their shape much better, resulting in a cleaner, more professional presentation that sits perfectly atop the waffle grid.

Variations

• Spicy Chorizo Benedict: Replace the bacon with cooked, crumbled Mexican chorizo for an extra kick of spice. The oils from the chorizo will seep into the waffle pockets, adding another layer of flavor.
• Vegetarian Spinach Benedict: Omit the bacon and add a layer of sautéed baby spinach between the hashbrown waffle and the poached egg for a fresh, earthy addition to this breakfast classic.

Storage and make-ahead

Fridge

Store leftover hashbrown waffles in an airtight container for up to 2 days.

Reheat

Reheat the waffles in a toaster oven or air fryer at 375°F (190°C) for 3-5 minutes until crisp. Do not microwave, as they will turn soft.

If you have leftover hashbrown waffles, store them in an airtight container in the refrigerator for up to two days. For the best results, keep the components separate; store the waffles and the hollandaise in different containers. Do not store the assembled Benedict, as the waffle will absorb the sauce and lose its signature crunch, becoming unpalatable upon reheating.

You can shred the potatoes and grate the cheese up to a day in advance, storing them in separate airtight containers in the refrigerator.

However, do not combine the potato mixture with the egg and butter until you are ready to cook, as the egg will start to break down the potatoes and cause the mixture to become watery. The hollandaise is best made fresh, but can be kept warm in a thermos for a short period.

Serving ideas

Serve this dish immediately on pre-warmed plates to help maintain the temperature of the hollandaise and the crispy hashbrowns. The combination of the hot, crunchy potato base and the cool, creamy egg yolk is the hallmark of a great Benedict.

Accompany this dish with a side of fresh microgreens or a light citrus salad to cut through the richness of the cheese and the hollandaise, balancing the plate beautifully for a complete brunch experience.

For a larger brunch gathering, you can cook the hashbrown waffles in batches and keep them warm in the oven as previously suggested. Arrange the plates individually, placing the waffle base first, followed by the bacon and the poached egg, and finally, a generous drizzle of the warm hollandaise.

Add a final garnish of fresh herbs or a sprinkle of smoked paprika over the top to enhance the visual appeal before serving to your guests.

Frequently asked questions

Recipe card

Crispy Waffle-Iron Hashbrown Benedict with Chipotle Hollandaise

Prep 10 minCook 7 minTotal 17 minServes 2

Ingredients

• 300 grams shredded Russet potatoes, squeezed dry
• 30 grams melted butter
• 40 grams grated Gruyère
• 1 large egg
• 4 grams smoked paprika
• 4 slices crispy bacon, cooked
• 2 large poached eggs
• 1/2 cup chipotle hollandaise, warm

Instructions

1. Place the squeezed shredded Russet potatoes into a large mixing bowl. Add the melted butter, grated Gruyère, the egg, and the smoked paprika. Mix everything thoroughly until the shredded potatoes are evenly coated with the cheese, egg, and spices.
2. Preheat your Belgian waffle iron to 405°F (205°C). Evenly distribute the potato mixture into the waffle iron pockets. Close the lid and cook for 7 minutes. Do not open the lid during this time to ensure the waffles develop a shatteringly crisp exterior and a golden-brown color.
3. Carefully remove the crispy hashbrown waffles from the iron. Place two slices of crispy bacon onto each waffle. Top with a carefully poached egg. Ensure the poached egg reaches an internal temperature of 160°F (71°C) to be fully cooked through, although the yolk will remain runny. Drizzle generously with warm chipotle hollandaise sauce.

Contains: eggs, milk

Food safety: The eggs are served with a soft, runny yolk and are not cooked through. Use pasteurised eggs for pregnant women, young children, older adults, or anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

14.5 g

Carbohydrates

32 g

Fat

26 g

Fiber

3 g

Sugar

1.5 g

Sodium

550 mg

Automatic estimate from the ingredient list, not laboratory-verified.